When you get stuck in the routine of the same food for dinner every night – for me, it’s Roast Sweet Potato, Parsnips, Butternut Squash, and Carrots with Steamed Veg and some Spinach; ‘Cause I’m all about that veg, bout that veg, no chicken – it can feel a bit of a chore, or for some, a desperate cry for some ‘real meals’ once in a while. I can see the problem, so every once in a while I like to spend a whole day in the kitchen trying out all the recipes I’ve been lusting over and making my own creations.

Today is an ultimate crowd pleaser, and it really hits the spot with those burger cravings. After watching Ellie Goulding on ‘Jamie and Jimmy’s Friday Night Feast‘ with that amazing Vegan Burger, I decided to take my original Beanie Burger recipe and smoosh the two together for a veggie-tastic, juicy burger to rival the veggie burgers of Nandos. This particular recipe is super spicy, packed with flavour and great texture, and if you’re feeling extra crafty, you can make the Cumin Gluten Free Flatbreads to stick the burgers in as well – they’re only made up of four ingredients, how crazy?!

Ingredients (serves 6-8)

For the Burgers:  1 Can Black Eye Beans | 2 Medium Onions | 1 Carrot | 1/2 Cup Frozen Peas | 1 Tsp Cayenne / Crushed Chilli | ½ Tsp Mixed Spice | Corriander | 2 Cloves Garlic | Rice Flour | 

For the Flatbreads:  500g Gluten Free Self-Raising Flour + Extra | 100ml Water | 1 Tsp Toasted Cumin | 300ml Natural/Soya Yogurt

1. Pre-heat the oven to 200°c. Soften and cook the onions and garlic in a frying pan, draining and rinsing the black eye beans with water whilst you wait.

2. Grate the carrot, and add to a mixer along with the frozen peas, spices, beans and cooked onions. Pulse until the mixture forms a wet patty, and add in some rice flour until a bit firmer but still sticky.

3. On a floured and lined baking tray, take a dessertspoon sized patty and form into a burger patty, using the flour to soak up moisture and give a firm outside texture that will hold. Repeat until all the mixture is used, and bake in the oven for 25 minutes.

4. Now for the flatbreads! You can either use pre-made flatbreads or pittas, but if you want to give baking them a go then here’s what you need to do; Toast the cumin on a low heat until brown and combine with the measured flour. In a separate bowl, weigh out the yogurt and water, and combine slowly into the flour until forms a dough. In the original recipe, there was a lot less flour however this is very hard to work with so by using 500g, you create a more workable dough that’s easy to mold.

5. Once the dough has come together, split it into 8 and shape into ovals or circles about ½ cm thick – this allows them to cook quicker inside and out without being too doughy. Arrange on a baking tray lined with parchment, and cook both sides for 3-5 minutes until it starts to ‘poof’ up and brown. If the insides don’t cook as fast, just cut them open and allow to toast until finished.

6. Let the flatbreads cool once cooked through, and then pop the burgers out to get serving! I like to layer up my flatbread with lots of cool and cold textures to contrast the burger and bread, so try some mint yogurt, cucumber, pomegranates, avocado, spinach, or chilli sauce – if you want to go hotter!

Stuff it all in the pocket, and chow down the goodness!

I mean, look at them! Doesn’t that just invite you and make you want to take a big juicy bite? I can happily report that these taste out of this world, and are perfect when you want to stuff yourself with real good comfort food without skimping on the goodness – these are so good, five were eaten in one day, five (that is between two mind….not that greedy..)!

Even the flatbreads taste amazing, the cumin comes through and you can kick it up even more if you’re daring, and the crunch is great against the veggie patty and fresh salad – oh yeah, I’m talking myself into making another  batch of these. These are best eaten fresh on the day so they are perfect for a party, or you can keep the patties in an airtight container until you want to cook them, likewise make the flatbreads the day of eating for the best flavour and texture so adjust your measurements accordingly.

Regular dinners make moments like these just so good, so maybe once in a while – or every Friday or Saturday, or even Hump Day if life is that sour – say goodbye to the quick meals of old and snore, and whip up this beastly satisfying burger that even a meat eater will enjoy – just add mushrooms on top, they’ll never know! It’s time to whip up a storm in the kitchen, and make those regular meals quiver in their packets – roast veggies, you’ve got some competition…

Are you a burger lover? What is your favourite treat meal? How do you make meals interesting every day?

Lots of Love,
Lauren x

Some products in this post may have been sent for review or gifted, and will be marked with a * or c/o. All opinions are mine are not influenced by brands or companies. Please see my full disclaimer for more.

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Brighton based Photographer, photographing your fave bloggers by day and testing the best vegan/cruelty-free skincare by night.


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